Duck with cherry sauce
Ready in 31⁄2 hours, plus overnight marinating
2 duck legs
1 sprig rosemary
1 bay leaf
2 garlic cloves, bashed
2 tbsp salt flakes
320g jar duck fat
rapeseed oil to cover
For the sauce:
2 shallots, very finely chopped
25g butter
2 tsp plain flour
150ml red wine
150ml chicken stock
2 tbsp redcurrant sauce
50g cherries, defrosted if frozen
1 Place the duck in a small, non-metallic dish and add the rosemary, bay, garlic and salt. Combine well, ensuring the duck is completely covered. Cover and chill overnight.
2 Remove the duck from the salt, rubbing any excess off with kitchen paper, and place in a small pan along with the herbs and garlic. Spoon the duck fat over, adding enough oil to completely cover. Cover and cook over a very gentle heat for 3 hours until perfectly tender. Remove from the oil.
3 To make the sauce, cook the shallots in the butter for 5 minutes until softened, add the flour and cook for 2 minutes, whisk in the wine and stock and whisk until smooth. Bring to the boil, whisk in the redcurrant sauce and cherries and reduce until nicely thickened.
4 When you’re ready to serve, preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Place the duck legs in a roasting tin and cook for 30 minutes until crisp and golden. Serve with butterbean purée, roast spring vegetables and the cherry sauce.
BUTTERBEAN PURÉE
A great speedy alternative to mash…
Pour 3 tbsp extra virgin olive oil into a pan, add 1 bashed garlic clove, a sprig
of thyme and a sprig of rosemary, and gently heat for 3-4 minutes. Remove and add 2 x 400g cans drained butterbeans. Warm through and purée until smooth, adding a splash of boiling water for a nice consistency. Season well and serve.
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